The UK's blackcurrant harvest commenced early, with picking beginning on June 25 after an unusually warm and dry spring. Growers report a robust crop, with some completing harvesting already. This year, Herefordshire and Gloucestershire led the harvest, deviating from the usual early-start regions of Kent and East Anglia.
Despite extended dry spells and heatwaves, yields remain slightly above average across the country. Jo Hilditch, Chairperson of the Blackcurrant Foundation, noted, "This year's spring brought more sunshine hours than the whole of 2024," contributing to high sugar levels in the fruit. However, ongoing water stress proved challenging. Still, thanks to last year's wet conditions and strategic irrigation, the crop quality stood out.
Harvesting in Herefordshire began early to avoid the July heat, using two harvesters in the morning. The season spotlighted two new blackcurrant varieties, Ben Lui and Ben Macdui, noted for their climate resilience. Developed by the James Hutton Institute with Suntory Beverage & Food GB&I, these varieties produced large, flavour-rich berries even under stress.
Agronomist Harriet Prosser commented, "Seeing Ben Lui and Ben Macdui deliver such strong results in a challenging season is incredibly encouraging. Their performance reinforces the value of long-term R&D." Ben Lui and Ben Macdui highlight advancements aimed at future-proofing UK blackcurrant production.
Over 90% of British blackcurrants are used in Ribena production, with the remainder fulfilling demand for frozen products and craft beverages. As climate patterns evolve, innovation and sustainable practices remain essential in securing the future of British blackcurrants.
Source: Farming Online
